Stewed Poules d’Eau With Turnips from The Picayune's Creole Cook Book by The Times Picayune Publishi
This is the most delightful way of cooking Poules d’Eau. The Turnip blends well with the flavor, and a nicer way of serving this vegetable in combination does not exist. Clean the Poules d’Eau...
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Ingredients
- A Pair of Poules d’Eau
- 6 Turnips
- A Tablespoonful of Butter
- 2 Onions, Chopped Fine
- A Square Inch of Ham, Minced Very Fine
- A Tablespoonful of Flour, Sifted
- 3 Sprigs Each of Thyme and Parsley, Minced
- A Bay Leaf, Minced
- A Clove of Garlic, Minced Very Fine
- Salt
- Pepper
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